This recipe is one of my personal favorites from my cookbook Anabolic Cooking. I hope you enjoy it. This is just a sample of over 200 recipes that within the book so if you like this one, and others, then you should already know what to do next (that is of course, AFTER you prepare the meal and try it out).
Be sure and let me know what you thought of the recipe after cooking it and I’ll be posting more very soon.
Makes 4 Servings Ingredients
• 4 chicken breasts (boneless, 6oz each)
• 1 cup of Salsa
• 1/3 cup of low-fat cheddar
• 1 tbsp of olive oil
• 1 teaspoon of garlic
• 1 teaspoon of Chili Powder
• 1 teaspoon of Basil
• 1 teaspoon of Oregano
• 1 diced Green Bell Pepper
• 1 diced Red Bell Pepper
• 1 teaspoon of Lime juice
• Salt and Pepper
Directions
1. In a bowl, mix the salsa, olive oil, garlic, chili powder, basil, oregano, lime juice
2. Cut up chicken. Place the chicken and diced peppers in the mixture, cover and marinate in the refrigerator 8 hours or overnight
3. Place chicken mixture in aluminum foil, create pocket, add some of the marinade to keep moist and cook for approximately 30 minutes at 350 degrees F.
So I decided to give away one of my babies from Anabolic Cooking. I appreciate each and every one of my blog readers, subscribers and clients and today you get rewarded with a delicious treat!
This is one of my favorite recipes to make and I know it will be one of yours too. It is super easy to prepare and cook. Seriously, fewer than 10 total ingredients and no harmful additives that normally go into a regular take-out pizza.
Finally, you will get to enjoy a pizza (or two) guilt free while still building muscle! A deadly combination don’t you think? Ahaha
And it only takes about 20-25 minutes to make or just 15 minutes if all the ingredients have been prepared beforehand which I would recommend doing so you can enjoy these as much as you want.
Alright, let’s get on with it…the recipe that is…Enjoy.
Oh and one more thing; feel free to replace some of the veggies with one’s that you like in case there are some in this list that don’t are not your favorite
This is a very simple recipe that will make any fat loss
meal plan a lot easier to follow!
It’s super easy to prepare. It will take you about 2-3 minutes to prepare and only requires 15 minutes of baking time.
But be careful, just like some of my other recipes, these nuggets are highly addictive, and their flavor will put to shame these greasy disgusting McDonald’s ultra fat nugget!
Here’s the recipe!… and make sure to leave your comment below! I want to know what your think
about these awesome Baked Crispy Chicken Nuggets!
Makes 6 Servings
Ingredients
- 3 x 6oz boneless, skinless chicken breasts
- 1/4 cup oat bran
- 1/4 cup of wheat germ
- 1 Tbsp ground flaxseed
- 1/4 cup ground almonds
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground pepper
- Garlic powder (pinch)
- 1/2 cup water or low-sodium chicken broth
- 1 large egg white
Directions
1. Preheat oven to 400 Degrees F. Prepare baking sheet by lining with parchment paper or coating lightly with best-quality olive oil.
2. Cut chicken breasts into nugget-sized pieces, about 1.5 inches square. Set aside.
3. Next, combine all dry ingredients in a large container with a tightly fitting lid. Shake well. This is your coating mixture.
4. Combine water and egg in a medium bowl. Dip each piece in the water/egg-white mixture. Then dip each piece in the coating mixture. Make sure each piece is well coated.
5. Place on the baking sheet. When all of your chicken has been coated and your baking sheet is full, place in the oven and bake for about 15 minutes or until golden.
- 4 large fresh chicken breasts, boneless and skinless (average 8oz per breast)
- 4 cups fresh spinach
- 2 Tbsp of garlic
- 1/4 cup walnuts crushed
- Salt
- Fresh ground black pepper
- Olive oil (not extra virgin)
Directions
1. Pre-heat oven to 400 degrees. Butterfly Chicken Breasts (cut along side and lay out flat leaving attached at one end like a book) and lay out flat on cutting board. You can pound it slightly to flatten a bit if you want.
2. Rub both sides with olive oil and season well with salt and pepper.
3. Lightly wilt spinach in non-stick pan, or if using frozen just thaw.
4. Spread roasted garlic paste onto one half on inside of chicken breasts.
5. Sprinkle with crushed walnuts.
6. Place spinach on top of walnuts.
7. Fold top over and place on a rack fitted inside a sheet pan or roasting pan.
8. Place chicken in oven and bake for 20 minutes on 400. Then reduce heat to 325 and roast for an additional 30 minutes, or until inside stuffing reaches 145 degrees.
9. Let rest for 15 minutes before slicing.
- 3 boneless, skinless chicken breasts weighing about 6 oz. / 170 g each
- 1/4 cup / 60 ml of oat bran
- 1/4 cup / 60 ml of wheat germ
- 1 Tbsp / 15 ml coarsely ground flaxseed
- 1/4 cup / 60 ml coarsely ground almonds
- 1/2 tsp / 2 1/2 ml sea salt
- 1/2 tsp / 2 1/2 ml white pepper
- Pinch garlic powder
- 1/2 cup / 120 ml water or low-sodium chicken broth
- 1 large egg white, lightly beaten
Directions
1. Preheat oven to 400�F. Prepare baking sheet by lining with parchment paper or coating lightly with best-quality olive oil.
2. Cut chicken breasts into nugget-sized pieces, about 1.5 inches square. Set aside.
3. Next, combine all dry ingredients in a large container with a tightly fitting lid. Shake well. This is your coating mixture.
4. Combine water and egg in a medium bowl. Dip each piece in the water/egg-white mixture. Then dip each piece in the coating mixture. Make sure each piece is well coated.
5. Place on the baking sheet. When all of your chicken has been coated and your baking sheet is full, place in the oven and bake for 10-15 minutes or until golden.
- 4 large fresh chicken breasts, boneless and skinless (average 8oz per breast)
- 4 cups fresh spinach
- 2 Tbsp of garlic
- 1/4 cup walnuts crushed
- Salt
- Fresh ground black pepper
- Olive oil (not extra virgin)
Directions
1. Pre-heat oven to 400 degrees. Butterfly Chicken Breasts (cut along side and lay out flat leaving attached at one end like a book) and lay out flat on cutting board. You can pound it slightly to flatten a bit if you want.
2. Rub both sides with olive oil and season well with salt and pepper.
3. Lightly wilt spinach in non-stick pan, or if using frozen just thaw.
4. Spread roasted garlic paste onto one half on inside of chicken breasts.
5. Sprinkle with crushed walnuts.
6. Place spinach on top of walnuts.
7. Fold top over and place on a rack fitted inside a sheet pan or roasting pan.
8. Place chicken in oven and bake for 20 minutes on 400. Then reduce heat to 325 and roast for an additional 30 minutes, or until inside stuffing reaches 145 degrees.
9. Let rest for 15 minutes before slicing.
- 2 lbs of ground Turkey
- 1 teaspoon of olive oil
- 1 diced Onion
- 1 teaspoon of Garlic(optional)
- 1/3 cup Dried Tomatoes
- 1 cup of Whole Wheat Bread Crumbs
- 1 Whole Eggs
- 1/2 cup of Parsley
- 1/4 cup of Low Fat Parmesan
- 1/4 cup Skim Milk
- Salt and Pepper
- 1 teaspoon of Oregano
Directions
1. Cook the Onion with Olive Oil separatly
2. Mix everything together in a big bowl, add the cooked oignons
3. Put the mix in a big pan
4. Bake at 375-400 F for about 30mins
MuscleCook TV is the first and the only REAL Online Bodybuilding Cooking Show devoted exclusively to Nutrition, Cooking and Dieting for Bodybuilding and Fitness.
Every week, I will bring you to my kitchen to share my best recipes and cooking tips!
This week: My Turkey Meat Loaf! It a really good and easy to make… enjoy
(that is of course, AFTER you prepare the meal and try it out).
